Raw Vegan Cheesecake

I’m not really a big cheesecake kind of guy but every now and then I get in the mood for one. I rarely eat plain cheesecake so I love finding a good flavored one. This recipe can be used either way. Eat it plain or have some fun with it and flavor it with your favorite fruit. I chose to make this a raspberry cheesecake for my anniversary. This is a great raw no bake recipe that came out great for the occasion. The crust is a recipe taken from PlantPure kitchen as Kim Campbell is one of my biggest inspirations. I highly recommend buying her cookbooks and following her on social media as she is always posting great recipes and ideas. Following her has given me so many ideas to play around with and use in my own personal creations.

 

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No bake pie crust:

1 1/2 cups oats

1 cup walnuts

1 cup Medjool dates, pitted

1/4 cup unsweetened applesauce

1/2 unsweetened coconut flakes

1/2 teaspoon ground cinnamon

 

Instructions:

  1. Grind the oats in a food processor into a flour. Add the walnuts and blend until the mixture is completely combined and sticking together.
  2. Add the dates, applesauce, coconut, and cinnamon to form a dough that holds together.
  3. Press the mixture into the bottom of a 9 inch spring form pan.

 

Cheesecake filling

  • 3 cups chopped cashews, soaked for 2 hours
  • 1/2 cup lemon juice
  • 1/2 cup maple syrup
  • 3/4 cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 cup fresh raspberries

Instructions:

  1. In a food processor, blend cashews, maple syrup, coconut oil, vanilla, salt, lemon and raspberry’s together until super smooth. Pour in mixture on top of crust and smooth the top level with a spatula. Place in the freezer for a few hours before serving until firm.
  2. Let cake thaw  for 15-20 minutes before serving.

I served mine with some chocolate gnash and fresh raspberry sauce. Serve yours however you would like. Again, have fun with it and enjoy.

 

Bon Appetite!

— Chef Drew

When you crave a Meatball Hoagie, this is how you do it

A while ago I was having a huge craving for a fat meatball sub. So like anytime I am craving something, I sat down and started researching great methods to make the best meal for my craving. This is what I came up with: Sun-Dried Tomato “Meatballs” with vegan mozzarella, homemade marinara sauce and a side of vegan pretzel bites. It came out great and definitely satisfied my craving. This is the first time I ventured into mozzarella and pretzels. Anytime I experiment with something new it’s always exciting. I hope you enjoy and I urge you to try this. You won’t be disappointed.

 

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Sun-Dried Tomato Vegan Meatballs

Ingredients:
  • 1 Flax Egg (1 Tbsp flax seed meal + 2.5 Tbsp water)
  • 2 Tbsp olive oil, divided, plus more for sautéing
  • 3 cloves garlic, minced
  • 1/3 cup panko bread crumbs
  • 1/3 cup loosely packed fresh basil, chopped
  • 1/3 cup loosely packed chopped sun-dried tomatoes (dry, not in oil)
  • 1/3 cup vegan parmesan cheese, plus more for topping
  • pinch each sea salt and red pepper flakes, plus more to taste
  • 1 Tbsp dried oregano
  • 1 15-ounce can chickpeas, drained, rinsed and dried
FOR COATING
  • 2 Tbsp vegan parmesan cheese
  • 3 Tbsp (12 g) panko bread crumbs
Instructions
  1. Preheat oven to 375 degrees and prepare flax egg in your food processor or high speed blender.
  2. Heat a large metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp olive oil and minced garlic. Sauté until slightly browned, stirring often – about 3 minutes. Remove from heat and cool slightly, then add to food processor or blender with flax egg.
  3. Next add panko bread crumbs, basil, sun-dried tomatoes, vegan parmesan cheese, salt + red pepper flakes, dried oregano, and 1 Tbsp olive oil. Pulse/blend until small bits remain, scraping down sides as needed.
  4. Next add rinsed/dried chickpeas and blend/pulse until a moldable “dough” is formed, scraping down sides as needed. You don’t want the chickpeas to turn into a paste, but you also don’t want any left whole.
  5. Taste and adjust seasonings as needed.
  6. Scoop out rounded 1 Tbsp amounts of dough and gently form/roll into balls – about 15 total. Then roll in additional vegan parmesan cheese-panko bread crumb mixture to coat.
  7. Heat the same skillet you used earlier over medium heat. Once hot, add enough olive oil to form a thin layer on the bottom of the skillet, then add meatballs in two batches, as to not crowd the pan. Add more oil as needed.
  8. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides. Turn down heat slightly if browning too quickly.
  9. Add sautéed meatballs to a bare baking sheet and transfer to the preheated oven and bake for 15 minutes.

 

Vegan Parmesan Cheese

Ingredients

  • 3/4 cup raw cashews
  • 3 Tbsp (9nutritional yeast
  • 3/4 tsp sea salt
  • 1/4 tsp garlic powder
Instructions
  1. Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.

Marinara Sauce

Ingredients

  • 1/4 cup Olive Oil
  • 1 whole Yellow Or White Onion, Diced
  • 5 cloves Garlic, Minced
  • 2 whole Large Carrots, Peeled And Finely Diced
  • 2 cans (28 Ounces Each) Whole Tomatoes
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 teaspoons Sugar (more To Taste)
  • 2 Tablespoons Minced Fresh Oregano
  • 2 Tablespoons Minced Fresh Parsley
  • 3 Tablespoons Tomato Paste

Instructions

In a medium pot, heat the olive oil over medium heat. Add the onions, garlic, and carrots and cook for 4 to 5 minutes, stirring occasionally.

Pour the tomatoes and juice in a large bowl and use your hands to gently squish/smush the tomatoes so that the juices are released and they are all broken up. Add the contents of the bowl to the pot and stir. Add tomato paste. Add the salt, pepper, sugar, and oregano (or other dried or fresh herbs). Reduce the heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally.

Add minced fresh parsley at the end and taste/adjust the sauce for seasonings.

 

Gooey Vegan Mozzarella

Ingredients

  • ¼ to ½ Cup Raw Cashews
  • 1 Cup Water
  • 3 Tablespoons + 2 teaspoons Tapioca Starch (also known as Tapioca Flour)
  • 1 Tablespoon of Nutritional Yeast
  • 1 teaspoon Apple Cider Vinegar
  • ½ teaspoon Salt
  • ¼ teaspoon Garlic Powder

Instructions

  1. If you do not have a high-powered blender, you will first need to boil or soak the cashews to soften them. To Soak the Cashews: cover with water and soak for 4 hours or overnight. To Boil the Cashews: Cover with water and bring to a boil for 10 to 15 minutes until they are tender and can be easily broken between your fingers.
  2. Drain the cashews and add them along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery.
  3. Pour into a small sauce pan over medium-high heat, and continually stir as it cooks. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.

Vegan Pretzel Bites

Ingredients

  • 2.5 cups all purpose flour
  • 2 teaspoons active dry yeast
  • 1 Tablespoon sugar
  • 1.5 teaspoons salt
  • 1 cup warm water
  • ¼ cup baking soda
  • 1 Tablespoon molasses, or brown sugar
  • coarse salt
  • For the baking soda wash:
    1/2 cup boiling water
    1 tbsp baking soda
  • For the cornstarch (vegan egg) wash:
    1/2 cup water
    1 tbsp cornstarch

Instructions

  1. Start the pretzel dough: put the warm water, yeast and sugar in the bowl of a food processor. Allow to stand for 5 to 10 minutes, or until yeast is foamy, then add the flour and salt. Pulse to combine, then process for about 30 seconds or until the dough pulls away from the sides of the bowl. Turn out into an oiled bowl and let rise for about one hour.
  2. * After the first rise, the dough can be refrigerated (or frozen) in a gallon size zip top bag and used later. Cold dough must sit at room temperature for at least two hours before moving on to the next step.
  3. Divide the dough into four pieces. Using your hands and a lightly floured surface, roll each dough piece into a long snake shape, about one inch thick. With a dough cutter or knife, cut the dough snake into bite size pieces, and set aside, keeping the cut pieces covered with plastic while you work and dusted with a little flour to prevent sticking. Continue with the other three pieces of dough.
  4. Let dough bites sit under plastic for about 20 to 30 minutes to puff up.
  5. Meanwhile, fill a large stock pot with about eight cups of water. Set over high heat to bring to a boil.
  6. Preheat oven to 450 degrees.
  7. Line a baking sheet with parchment paper.
  8. Once pretzel water is boiling, add ¼ cup baking soda and molasses.
  9. Using a slotted spoon, drop the dough bites in a few at a time and scoop out onto the parchment-lined baking sheet once they float to the top of the water – about a minute. Continue with all the bites, scooping onto the baking sheet.
  10. Make the baking soda wash: Add baking soda to boiling 1/2 cup of water. mix and keep aside.
  11. Brush the pretzels liberally with warm baking soda wash. Let them sit for 2 minutes.
  12. Meanwhile Make the cornstarch wash: Mix the cornstarch in 1/2 cup of water, heat the water over medium heat until it thickens into a sludge. Brush the pretzels with the warm cornstarch wash. Sprinkle granulated salt on the pretzels.
  13. Bake the pretzels for 13 to 15 minutes, or until golden.

Now you are ready to serve and enjoy

Bon Appetite!

-Chef Drew

Stuffed Shells & Fried Ricotta Balls

Keeping this post quick and simple. Here is the recipe for awesome vegan jumbo stuffed shells and the first listing of my new favorite appetizer/side dish, my fried ricotta balls. Melissa thinks we should call them fried lasagna bites. I am open to opinions and suggestions for the name. Regardless of what we decide to call them, they are awesome and I could eat a million of them.

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The basis for both these recipes begin with homemade vegan ricotta. This is a pretty simple recipe and it comes out super creamy and flavorful.

Ingredients

3 garlic gloves

one 14 oz block extra firm tofu drained (no need to press)

1/4 nutritional yeast flakes

1/4 tsp all spice

1/2 tsp onion powder

1/4 tsp cayenne powder

1 Tbs lemon juice

1/2 tsp sea salt

1/4 black pepper

 

Place all ingredients into a food processor and blend the shit out of it until smooth and creamy.

 

I use one full recipe for the fried balls so if you are making both you will need 2 batches. I recommend making them separately rather than doubling the numbers per ingredient.

 

Fried Ricotta Balls (Fried Lasagna Balls)

1 batch vegan ricotta

1 cup all purpose flour

1/4 cup bread crumbs

2 tbs corn meal

1 tsp corn starch

1 tsp smoked paprika

1 tsp poultry seasoning

1/4 black pepper

1/4 tsp sea salt

 

Directions

Mix all ingredients expect the ricotta in a bowl. Scoop about 1 tbs of ricotta and roll into the flour mixture to coat evenly. Do this until all the ricotta has been balled. Set aside. Bring your favorite frying oil to a high heat, I like using sunflower oil. Make sure your oil is deep enough for balls to be completely covered. Oil is high enough when you drop some flour into it and it sizzles. Slowly drop your balls into the oil and fry for about 5 minutes or until golden brown. Remove from oil and place on a paper towel for a minute to catch extra oil. Serve with a side of marinara sauce for dipping.

 

 

Jumbo Stuffed Shells

1 Batch ricotta

1 onion diced

1/2 cup freshly chopped basil

1/2 cup freshly chopped parsley

1 box jumbo shells

 

Boil the pasta according to box directions. Be careful not to overcook as they will bake more later. You want them to be just al dente. Preheat over to 400. Sauté the onion in a skillet until soft. I use water rather than oil however you can use whatever you like to do this. Add the basil and parsley and cook for 2-3 minutes. Add the ricotta and stir together until warm. Remove from heat. When the shells are boiled, remove and rinse with cold water to stop cooking. Add 1 cup of marinara sauce to the bottom of a large casserole dish. When shells are cool enough to touch, start filling them with about 2 tablespoons of ricotta mixture and placing them into the dish. Once full, top shells with remaining 2 cups of marinara sauce. Cover with foil, poking holes to vent. Bake for 20 minutes.

 

Hope you enjoy!

-Chef Drew

The Almighty Brookie

I’m sure by now everyone has seen the commercial for Papa John’s new brookie. If you have not, it’s basically a pie where the crust is chocolate chip cookie and the filling is chocolate chip brownie. I see this commercial all the time and it always makes me hungry. I try my best to not eat fast food of any kind and have done really well with that over the last few years. I actually can’t even tell you the last time I ordered anything from Papa John’s and it used to be my go to place for pizza for awhile. As a clean eater, I do not even want to imagine what a Papa John’s product would do to my system now. Luckily, I love to bake and I like creating in the kitchen. So obviously I had to make my own brookie. Since I eat clean and keep a plant based diet, this recipe follows that and is both dairy free and oil free. I seriously want everyone to make this and enjoy it for everything it is, pure amazingness. My wife does not want me to share this but I feel like to have to. America needs to make this!

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Cookie Crust

  • ¾ cup all purpose flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon fine sea salt
  • 2 tablespoons cane sugar
  • ½ cup semi-sweet dairy-free chocolate chips
  • ¾ cup super creamy peanut butter (melt to a smooth liquid if it is cold or really thick before measuring) – if you use pure peanut butter your recipe will be fully oil free, if not that’s ok, it just depends on how strict you want to be
  • ¼ cup + 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon regular unsulphured molasses
  • 1 tablespoon water
  1. Add the flour, baking powder, salt and sugar to a large bowl and whisk very well to ensure there are no lumps. Stir in the chocolate chips.
  2. In a separate medium bowl, combine the peanut butter, syrup, vanilla, molasses and water. Stir until completely smooth. Pour over the dry ingredients and stir for a couple of minutes until all the dough comes together and no more flour is visible. It should be very sticky and thick, but not stiff.
  3. Place the dough into a pie tin (I used glass so my baking time reflects that) and press to fit the tin in the shape of a crust. Set aside and make your brownie.

Brownie

  • ¾ cup all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup cocoa powder (I used dark chocolate because it’s awesome)
  • 2 tbsp maple syrup
  • 1 tbsp water
  • ¾ cup cane sugar
  • 2 tsp vanilla extract
  • 2 tbsp flax meal plus 6 tbsp water, whisked together
  • ½ cup chocolate chips
  1. Sift all the dry ingredients, including the flour, cocoa, baking soda and salt, into a bowl and set aside.
  2. In another bowl mix together the maple syrup, water, sugar, flaxmeal mixture, and vanilla extract.
  3. Whisk together until well mixed.
  4. Add the flour-cocoa mixture to this in 3 batches, mixing well after each addition using a spatula.
  5. Stir in  the chocolate chips. The batter will be really thick.
  6. Pour brownie mixture into your prepared cookie crust
  7. Bake in a preheated 350-degree oven for 25-30 minutes. After 30 minutes, if you stick a toothpick into the brownie it will not be clean. That’s ok, take it out anyway. It will continue to cook as it sets. Your cookie may feel very soft still as well, again this is ok as the same will happen. Brownies and cookies cook at different times normally so I feel if you bake it any longer you will over bake the cookie. Let it sit until both the cookie and brownie firm up a bit before eating. I happened to let mine sit for a few hours and it was still warm and awesome when we ate it.

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I most certainly hope you enjoy!

-Chef Drew

Today’s Letter is “Y”

As part of our New Year’s Resolution we decided to majorly branch out and try new things in 2016. Our goal is to go through the alphabet and try a new plant based product that starts with each letter of the alphabet. Some things we have tried before but have never cooked with and something will be entirely new. The other night I made a veggie loaf and to go with it, rather than mashed potatoes, I went for trying a Yucca root. Yucca root is very starchy and upon some research I found is commonly used in the same sense as potatoes ranging from mashed to french fried. I am not disappointed at all that I tried it. I may even like it better than regular mashed potatoes. They came out thicker and a little heavier than potatoes but were a lot creamier. I absolutely love how they came out. The veggie loaf I took from PlantPure Nation and as always, their recipes are top notch.

 

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Beanie Veggie Loaf

1/2 low sodium ketchup

2 Tbs molasses

1 Tbs Dijon mustard

1 tsp chili powder

3/4 cup water

3 Tsp flax meal

1 onion, diced

3 celery stalks, finely diced

3 garlic cloves, minced

1 green or red bell pepper, diced

1/4 cup vegetable stock

 

1 1/2 cups canned chickpeas, drained and rinsed

1 cup dry oats

1 cup bread crumbs

1 cup shredded carrot

3/4 cup finely chopped walnuts

2 Tbs chili powder

1 tsp dried oregano

2 Tbs vegan Worcestershire sauce

1/2 tsp sea salt

1/4 tsp black pepper

 

Directions

  1. Preheat oven to 375. Line a loaf pan with parchment paper and set aside.
  2. In a small bowl, whisk together the ketchup, molasses, Dijon, chili powder, and 1/4 cup of the water. This will be your glaze for the top of the bean loaf. set aside.
  3. In another small bowl, combine the flax meal and remaining 1/2 cup of water and let stand while you prepare the remaining ingredients.
  4. Over medium-high heat, sauté the onion, celery, garlic, and bell pepper in the vegetable stock until tender.
  5. In a large bowl, smash the chickpeas. Add the sautéed vegetables, the flax mixture, and the remaining ingredients. Mix thoroughly.
  6. Spoon the bean mixture into the prepared loaf pan and even out the mixture with your hands
  7. Pour the glaze over top the loaf.
  8. Bake for 30-35 minutes, or until the glaze is caramelized and the loaf is solid.
  9. Let the loaf stand for 20 minutes before slicing.

For the Yucca root. Below is what it looks like.

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The peel is very tough and waxy. Using a knife, peel the root and cut the root up into small cubes. Boil like you would potatoes for about 20 minutes. Drain and place into a food processor. Add about 1/4 cup unflavored nondairy milk (you can add more later if you like your puree thinner.) Add your favorite seasonings like you would potatoes. I used garlic powder, salt, pepper, and dill. Blend on high until it reaches your desired consistency.

 

Enjoy!

-Chef Drew

Our Christmas Feast

The holidays are always a great time for cooking, and of course blogging. Everyone always goes out of their way to make great meals for all to enjoy. This was no exception in our house. I wanted to make great food for my wife and I to enjoy both Christmas Eve and Christmas Day. We had some awesome plant based food! To look for inspiration I turned to my obvious favorites, Plant Pure Nation and Forks Over Knives. One Christmas Eve we went for the French Dip sandwich (which was always one of my favorites as a meat eater) with some homemade sweet potato fries. This sandwich did not disappoint. Hearty, flavorful, delicious. Christmas Day we started with a little appetizer of Mushroom Tapenade on Polenta Squares and for dinner had Pumpkin Sage Pasta. Both were very yummy and filling. I think we really hit a home run with these dishes and just goes to show everyone, you can eat plant based and still make totally awesome holiday food that won’t have you feeling gross, overweight, and ashamed. Below are the recipes and pix of how I made them.

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French Dip Sandwich

Ingredients

Horseradish Aioli (My wife hates horseradish so I left that ingredient out and instead put a pinch of cayenne in for a slight heat and it came out great)

  • 1 cup tofu cashew mayonnaise (recipe to follow)
  • 2 garlic cloves, minced
  • 1 tsp apple cider vinegar
  • 1 tsp vegan Worcestershire sauce
  • 4 green onions, sliced

Au Jus Dipping Sauce

  • 2 cups low sodium mushroom stock
  • 1 tbs cornstarch
  • 1 tbs balsamic vinegar
  • 1 tbs Worcestershire sauce
  • sea salt and pepper to taste

Filling

  • 1 onion, sliced into half rings
  • 4 large portobello mushrooms, sliced
  • sea salt and pepper to taste
  • 4 whole wheat sub rolls

Directions

  1. To make the aioli, blend the mayonnaise, garlic, vinegar, Worcestershire sauce, and green onions using a food processor. Set aside
  2. To make the au jus dipping sauce, whisk together the mushroom stock, cornstarch, balsamic vinegar, and Worcestershire sauce in a saucepan over medium heat. Once the cornstarch is absorbed, turn the heat to medium-high. Cook, stirring until thickened. Season with salt and pepper to taste, Set aside.
  3. In a nonstick frying pan, saute the onion and mushrooms in 1/4 cup of the au jus dipping sauce. Season with salt and pepper to taste.
  4. Toast the sub rolls and spread the aioli generously on each bun, then cover with the mushroom mixture. Serve with the warm dipping sauce on the side.

Tofu Cashew Mayonnaise

Ingredients

  • 1/4 cup raw cashews, boiled for about 10-15 minutes to soften
  • 7 ounces extra firm tofu
  • 1/2 tsp sea salt
  • 1/2 tsp tahini
  • 4 tsp lemon juice
  •  1 1/2 tsp white vinegar
  • 1 tbs dijon mustard
  • 2 tbs apple cider vinegar
  • 2 1/2 tsp agave nectar
  • 2 tbs water

Directions

  1. place all ingredients in a high powered blender or food processor. Blend until smooth. If you like yous a little thinner, add more water 1 tbs at a time until desired consistency is reached.

 

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Mushroom Tapenade on Polenta Squares

Ingredients

  • 1 onion diced
  • 10 ounces button mushrooms, sliced
  • 4 ounces shiitake mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 tsp dried thyme
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup dry white wine
  • one 6 ounce can pitted black olives, drained
  • 2 tbp capers, drained and rinsed
  • 2 tbs chopped fresh basil
  • 1 recipe polenta (recipe to follow)

Directions

  1. In a large skilelt over medium-high heat, saute the onion, mushrooms, garlic, thyme, salt and pepper in a little bit of water for 3-5 minutes, until softened stirring frequently. Add the wine and cook until absorbed.
  2. Transfer the mushroom mixture to a food processor. Add the olives, capers, and basil. Pulse until blended but still chunky.
  3. Cut the polenta into 2×2 inch squares and top with a spoonful of tapenade.

Polenta

Ingredients

  • 2 cups water
  • 2 cups non dairy unflavored milk
  • 1 1/3 cups polenta cornmeal
  • 1/2 tsp garlic powder
  • 3 tbs nutritional yeast flakes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Directions

  1. Line a baking sheet with parchment paper and set aside
  2. Bring the water and milk to a slow simmer in a pot over medium heat
  3. slowly stir in the cornmeal about a 1/4 cup at a time. Cook over low heat for 15 minutes, stirring frequently and scrapping the bottom to avoid burning.
  4. The cornmeal is done cooking when it is smooth and thick. Stir in the remaining ingredients before removing from heat.
  5. Press the polenta into the prepared baking sheet until it is about 1 inch thick.
  6. Refrigerate until completely cooled.

 

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Pumpkin Sage Pasta

  • 8 ounces whole wheat pasta
  • 1 1/2 cup low sodium vegetable broth
  • 1 1/2 cup canned pure pumpkin (not pumpkin pie filling)
  • 1/3 tbs minced fresh sage
  • 1/8-1/4 tsp pumpkin pie spice
  • pinch of dried oregano
  • pinch of red pepper flakes
  • salt and pepper to taste

Directions

  1. Cook pasta according to package instructions. Meanwhile combine remaining ingredients together in a saucepan and heat over low until thoroughly warm, about 5 minutes.
  2. Taste, adding more sage or pumpkin pie spice if desired, plus salt and pepper to taste.
  3. Cover and let sauce rest for 5-10 minutes, allowing the flavor to merge and sauce to thicken slightly.
  4. Toss cooked pasta with sauce.

 

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There you go, our holiday food. Try if you’d like and I hope you enjoy.

 

Bon Appetite

-Chef Drew

The Healthiest Dessert Ever!

Not even kidding. This is probably the healthiest dessert I have ever come across. But don’t let that fool you. It may be healthy but it is amazing and a great substitute to the real thing.

I think it’s safe to say that a lot of people go absolutely crazy for raw cookie dough (I know my wife sure does.) What if you could eat it without all the guilt and shame that come from polishing off a full tube of that delicious sugary creamy dough? Well now you can. This recipe comes from a site we have used before and love, Oh She Glows. When I stumbled on this one I knew I had to try it. I always like experimenting and trying the recipes that almost seem impossible, the ones that you read and say “there’s no way this is gonna taste like that!” This was one of those and trust me, if you don’t think of what it’s made from, it looks and tastes like real chocolate chip cookie dough. The fun part is it’s made from potatoes. Not only is it yummy but it’s entirely plant based, gluten-free, grain-free, oil-free, and soy-free. It does however, call for nut butter so if you have and kind of nut allergies this isn’t for you. The original recipe says you can exclude it if you want but honestly I don’t see how you could. it calls for cashew butter but I used regular natural peanut butter because it’s what we had. I had intended on making my own cashew butter but it takes like a half our in the food processor and I did not feel like doing that, Some day I will but not today.

So here it is, Healthy Chocolate Chip Cookie Pota’Dough

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240 grams yellow-skinned cooked potatoes, peeled (approx. 1 1/3 cups)

6-7 tbsp pure maple syrup, or to taste (I used about 8 because I like things sweet)

3 tbsp cashew nut butter (again, I used regular natural peanut butter)

1/2 tbsp pure vanilla extract

1/2 tsp fine grain sea salt, or to taste

1/3 cups dairy free chocolate chips (plus more to top with)

 

Directions:

  1. Peel and roughly chop the potatoes. Cook the potatoes in a pot of water until tender, about 20 minutes. Drain.
  2. In a food processor, immediately add the cooked potatoes (still hot), nut butter, vanilla, and maple syrup. Do not use cold potatoes or the texture will be like mashed potatoes instead of a silky dip. Process until smooth for at least a couple of minutes, stopping to scrape down the bowl as necessary. Make sure no clumps remain. Adjust sweetness if desired.
  3. Place mixture in the fridge for a minimum of 30 minutes (preferably an hour) to chill and then stir in the chocolate chips just before serving. Top with a few extra chips and enjoy. Serve with graham crackers, fresh fruit, cookies, cinnamon sugar pita chips, or the way we had it – by the spoon full.

There you have it, the healthiest dessert ever!

Bon Appetite!

-Chef Drew